HOW TO USE NEAPOLITAN PIZZA DOUGH OVER GROW

Рет қаралды 154,873

6 жыл бұрын

COME USARE L'IMPASTO DELLA PIZZA NAPOLETANA QUANDO HA PASSATO IL SUO PUNTO DI CRESCITA .
Hi friends in this video i show you i to use the pizza dough overgrow,
Some times we go to parties or is way to hot , and you'll find the dough all soft with bobbles, don't panic watch this video and you'll learn how to use it, i hope you like this video and please, like the video share on social media and SUBSCRIBE. every week i will post two videos, on how to make the best neapolitan pizza by maestro vito iacopelli
italiano:
Ciao amici in questo video ti mostro di usare la pasta della pizza napoletana quando ha passato il suo punto di crescita
Alcune volte andiamo alle feste o è caldo, e trovate la pasta morbida con bolle, guarda questo video e imparerai ad usarlo, spero che ti piace questo video e per favore, condividete il video sui social media e ISCRIVETEVI. ogni settimana metterò due video, su come fare la migliore pizza napoletana da maestro vito iacopelli
SPANISH:
Hola amigos en este video te muestro que para usar la pasta de pizza overgrow,
Algunas veces vamos a fiestas o es muy caliente, y vas a encontrar la masa suave con bobbles, no te asustes ver este video y aprenderás cómo usarlo, espero que te guste este video y por favor, como el video compartido en las redes sociales y SUBSCRIBE. cada semana voy a publicar dos videos, sobre cómo hacer la mejor pizza napolitana por el maestro vito iacopelli
---------------------------- here links of my social media:---------------------------------
INSTAGRAM: / vitoiacopelli
FACEBOOK: maestrovitoi..."
MY pizzeria pizzaprova.com
please comment below if you have any questions
Music: www.bensound.com/royalty-free-...

Пікірлер: 176

@noorejanatpreshayfatima9359 5 жыл бұрын

بہت زبردست pizza بناتے ھو 😍 منہ میں پانی آ جاتا ھے

@overliveofficial 6 жыл бұрын

Grazie infinite per i tuoi insegnamenti, sempre utili! Ti vogliamo bene Vito! ❤

@larryphotography Жыл бұрын

Wow I was looking for exactly this! Grazie!

@HooyahBalls 6 жыл бұрын

Just wanted to say that I love your videos, was one of your first subscribers and I'm so happy to see you have so much success! Keep it up and stay highly motivated!

@vitoiacopelli 6 жыл бұрын

Benjamin Hedges all ways thank you so much this is also thanks to all of you here THNANK YOU

@freddiecabrera8998 6 жыл бұрын

Another great video Vito gracias!

@bwatching 6 жыл бұрын

I never realized you were in L.A. Thank you for all the great tips!!! I recently got a Roccbox pizza oven, still dealing with the learning curve but your video on how to fix the dry dough saved the day!!! The will have to stop by your restaurant. Grazie!!!!

@vitoiacopelli 6 жыл бұрын

bwatching ciao thank you! Come by

@shebrifaee163 6 жыл бұрын

Thanks for this technique

@1stinfamous 2 жыл бұрын

You are best my friend! Thank u very much Maestro

@markoosredkar4185 5 жыл бұрын

Hey Vito ! You are so positive person !!! Keep it on !!

@grahamd1318 5 жыл бұрын

Vito you are a true master of your Art. Sei un professore splendido. Grazie amico :)

@bojanivanovski3374 3 жыл бұрын

The best maestro Vito numero uno

@The5Edie 6 жыл бұрын

Grazie maestro!

@Cvariago 6 жыл бұрын

Grande Vito, una pizza 🍕 perfetta !!!!

@juanbenede2267 4 жыл бұрын

Two best vito iacopelli e Enzo coccia... due maestro. ..Enzo in il cuore di tutto Napole...

@mulletman50000 2 жыл бұрын

You are an artist. I hate dealing with overproofed dough, but I have more confidence now thanks to you.

@maciekprokop3780 2 жыл бұрын

Just keep it in the fridge lol

@ismailhassan283 Жыл бұрын

Great bro it’s very useful appreciated

@savinoizzi6971 3 жыл бұрын

Bravo Vito ottima spiegazzione.. Si prope nu meste🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪🇮🇪 😁😁😁😁👍👍👍👍

@computerchi 6 жыл бұрын

Thanks. I really liked the English Italian mix. You should do it in all your videos.

@roberto7931 6 жыл бұрын

Grande Vito, sono pizzaiolo anche io, da Napoli e vivo in Belgio per lavoro. Dai i tuoi video si impara davvero tanto 🖒 complimenti

@ArtIsNotAlwaysEasy 5 жыл бұрын

I struggle with this very thing because of the combo of not getting the right amount of yeast and high altitude. Thanks for the ideas. Love your channel.

@rkmugen 6 жыл бұрын

Happens to me all the time. Even more so with this crazy Summer weather!

@sergioengber7833 4 жыл бұрын

Muchas gracias por compartir la maestría !! He estado probando y espero acercarme tanto como pueda a la real Margarita napolitana italian style. Siempre thumps up

@ACHVACTAB1 3 жыл бұрын

Vito : My dough is so spectacular learning from you , It Never gets a chance to live very long !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

@nerivaldoleitedasilva4132 3 жыл бұрын

Thanks for your information. . It's very nice.

@rubenarce4057 3 жыл бұрын

Great !!! I have overproofed and thought maybe I should throw away the dough, thank you again for your videos !!

@ViccoGallo 3 жыл бұрын

very good, chapeau!

@javiergarcia6912 5 жыл бұрын

Fantastico.

@paulymanufactured 7 ай бұрын

So glad you made this video.

@vincenapolitano658 6 жыл бұрын

Grazie tu sei forte 😎

@VinnyGjokaj 6 жыл бұрын

Vito, Im Albanian, I watch your videos learning and gaining my skills with a wood fired pizza oven. I actually built my own wood fired pizza oven about 36 inch (~ 1 meter) interior diameter. I posted a video on how i built it! It was a whole summer project on a dream patio build i did and made a time lapse video on it! It makes pretty good pizzas!

@spudypuddy7236 5 жыл бұрын

Best chef always

@gentz8310 Жыл бұрын

Grazie maestro

@edgardeese 6 жыл бұрын

Hey, you got 20,000! Now a video on dough for customers. You said home is different and you would do at 20,000! CONGRATS, Maestro! Love your videos, and you have taught me so much!

@AbuSofia 6 жыл бұрын

Ciao Vito. Sono un Americano, ma ho visuto a Napoli e anche a Roma. Dopo di tornare in America, ho imparato fare la pizza con la pasta di madre, che al solito, faccio la notte prima di cuccinarla. Questo video mi aiutera tanto, sicomme qualche volta la temperatura nella mia cuccina rende l'impasto "overgrown" come dici. Un giorno vorrei visitarti al ristorante (noi siamo a Ventura). Ciao! Dave

@fredichon 6 жыл бұрын

Yes. All the time. Even with a minimal amount of fresh yeast (less than 3 grams for 1.8 kilo of flour) my dough tends to overproof after 48 hours in the fridge. And this is exactly what I do. I basically discovered your method by myself... Either that or if I have time (6 hours before use), I re-ball the whole batch! Thanks again Vito for your amazing videos!!!

@vitoiacopelli 6 жыл бұрын

fredichon you need to get a flour more strong and add 5 grams extra of salt each liters of water and you'll resolve the problem

@fredichon 6 жыл бұрын

vito iacopelli Thanks for the reply Maestro! Will try to change the flour first (because due to my health, I can’t possibly add more salt). Although Caputo and 5 stagioni flours are not easy to get in northern France, I’ll try to get some rinforzata from the web as soon as I get the chance. I’ve already tried using colder water and working the dough on a glass table to lower the temperature and slow down fermentation. Anyway with our horrendous weather right now, outdoorsy pizza-making season seems over...

@boanerges149 6 жыл бұрын

fredichon la 5 stagionni je la prend sur bienmanger . com 😉

@NewBeginningsThePunchNews 3 жыл бұрын

i actually like over proofed pizza dough. yummy!!!!

@vuk1419 6 жыл бұрын

excellent technique

@wanderflieger 5 жыл бұрын

Will try it this evening. :-)

@alessandrocoluccino8650 6 жыл бұрын

sempre il top!! ciao Vito

@gonzoducks8 Жыл бұрын

I recently had problems with this. Wasn't sure if it was overproofed or over fermented. The dough was too soft and sticky. It stretched too easily leaving a really thin membrane for the base of the pizza. The crust was too hard and it wasn't soft on the inside. I think the problem was not just one of the two things I mentioned, but the protein on this 00 flour was only 8.5%. That's the last time I buy that brand. I will stick to Caputo Napolitano Clasico, Chef, and Pizzeria from now on. I know lower protein flour has less gluten, so that's less stretchable. Also lower protein flour can't ferment as long as higher protein flour. Grazia mille maestro.

@singhnahar1028 3 жыл бұрын

So nice

@FransenGerda 6 жыл бұрын

Your the best !!!.

@massimopillitteri7359 5 жыл бұрын

Sei un grande vito!! Dajeee

@robertofusco8867 2 жыл бұрын

Bravo Vito

@freddiecabrera8998 6 жыл бұрын

Can you do a video on the basic equipment to open up a pizzeria please? For example fridge, oven, tables etc

@mrvintage3513 3 жыл бұрын

@Vincenzo Barreca Ciao Vito sono daccordo potresti illuminarci con tutto quello che si necessita e tu cosa raccomanderesti comprare

@elfarahmi6791 5 жыл бұрын

I give you like not cause of pizza but cause see you smile make me happy hahaha... You have good positif energy.. Success for you bro

@stuartb2984 6 жыл бұрын

ok. bel lavoro =)

@dapuroliviaru7011 5 жыл бұрын

Cool

@UY_pdr2020 2 жыл бұрын

Hi Vito, good video, as always!! Do you remember what was the large of the aluminum peel that you were using in this video? Have bought recently a ver similar wood oven and have to buy the peel, but not sure if 90cm or 150cm. Thanks

@djhancey7699 5 жыл бұрын

Hi I’m in Perth Australia I love all your videos thank you so much for your professional attitude I made your dough today and made Neapolitan pizza so came out perfect thank you so much

@peskachina 6 жыл бұрын

Ciao Vito, mi e' successo oggi, ci sono 25gradi il 30 dicembre! Seguo i tuoi consigli e vediamo cosa esce fuori. Bello il forno "Portatile"

@lybilmozaso3631 4 жыл бұрын

Grande! brother mo!

@ghadeerzd6587 10 ай бұрын

Thank you so much chef for the very useful tips on how to make a perfect Neapolitan Pizza like a pro. It’s just a wondering question for the dough, when I made mine it was over-proofed and thanks to you now I know how to fix it, now the question is why is this common mistake happening?

@fabrizio030 6 жыл бұрын

Ciao Vito grande sto imparando ancora di più con i tuoi video Una curiosità ma di che diametro è il forno track

@ucrainadascoprireecucinait4187 10 ай бұрын

Grande w la pizza

@FL-gg4dq 4 жыл бұрын

Man another great video

@FL-gg4dq 4 жыл бұрын

Can you explain how to prevent overproofing? 4 to 6 hours is okay but what about 12 hours......? Or should I refrigerate the dough ?

@crazy8501 4 жыл бұрын

I like you man

@ucrainadascoprireecucinait4187 10 ай бұрын

Ciao mi iscrivo 😊

@ananfrankfurt1615 4 жыл бұрын

Good Morning Vito👍🙏

@Cucumber-red 3 жыл бұрын

MAAAAESTRO !!!!! 👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼

@salimtamourt1291 6 жыл бұрын

Ragazi well done

@C4tfor3st 6 жыл бұрын

Grande Vito 👍!! I would have like to see this video few hours ago but I managed anyway. The dough was a bit over proved. It's the second time I made pizza in wood oven and I'm really happy of the result. There was cornicione, leopard color, also the bottom the pizza. Rome was not made in one day, but Im on the right way to improve. I followed some of your advices so thanks Maestro !! Ps : can you make a flour video please ? Some brand you would recommand, some mix (like 00 and maybe a bit of Manitoba flour), also depending of the time of fermentation ? Grazie mille Hello from south east of France where we have pretty much the same weather than in California. 😎

@vitoiacopelli 6 жыл бұрын

C4tfor3st thank you so much 😊 I'll make it one day the video thank you so much and see u soon

@boanerges149 6 жыл бұрын

C4tfor3st tu es français ?

@pizzaiolonapolitain4188 5 жыл бұрын

@@boanerges149 C.est bizzare il répondait pas C.est l'orgueil français lol

@pizzaiolonapolitain4188 5 жыл бұрын

On t a posé une question et tu répondais pas ça se voit que tu es pas un commerçant !

@iyad1948 5 жыл бұрын

Dear Great Pitzza ! Great video ! Waiting for your next videos. Could you please provide the exact ingredients in the subscription box ? Thanks a lot

@davidperez9049 4 жыл бұрын

Hello Vito ,I write from Spain,I follow your videos and I learning whit you,have you any message to ask you some cuestiones ? Thanks for your videos,you are a very good pizzaioloooo sr ,best regards

@chuckpreble2149 6 жыл бұрын

Vito, What dough boxes do you like to use?

@lindseynanola5795 3 жыл бұрын

Chef what pizza sauce are you using? I like it its color red even when it cook on oven still have red color.

@daringlorioso5772 3 жыл бұрын

Chef Vito, when you throw the dough ball into the tub of flour, is that 00 or semolina you're using?

@roberttudisco4798 6 жыл бұрын

Great channel and great videos!! One question I have is where do you get your dough knife from? I have tried using spackle knives, but they are not stainless steel and food grade. The metal rusts or the blade gets rough. I have researched stainless steel dough knives and scrapers, with no results. The closest I have come is stainless steel grill scrapers. Is that what you use? Do you have a link to where you get your supplies?

@marramgg 3 жыл бұрын

I use a plastic one that came with doughmate containers from Amazon. Really like it.

@overnightclassic2 Жыл бұрын

The one he is using are grill/griddle scrapers

@jackpast 6 жыл бұрын

Maestro, could you tell us the brand of peel you use here? Thanks for all your tips on dough handling! Ciao!

@vitoiacopelli 6 жыл бұрын

jackpast of course it's Gi-METAL

@djmaughan1983 6 жыл бұрын

Hi vito, i open my new pizza restaurant in 2 weeks time, my wife was in LA last week travelling from uk then to Chicago on route 66 to LA so i sent her to your restaurant but she got there and they had a wedding on! She was gutted, your videos have been very helpful, thanks

@vitoiacopelli 6 жыл бұрын

djmaughan1983 thank you so much send me the link of your new pizzeria very happy for you

@mvdbh054 2 жыл бұрын

Good morning, if I forgot the polish out 12 hours is it ok still for use?

@nahidaskari7338 4 жыл бұрын

If i use sure dough no fresh este is OK. And in your recipe 7gr fresh iest =gr sour dough please answer. 🙋

@albertofloresreinoso3404 6 жыл бұрын

Maestro Vito, which one is the temperature of freezer to make the dough in rest??

@rnfaboy 4 жыл бұрын

Vito. I’m trying your home pizza with biga for the first time. I noticed it will make 4 pizzas. Can I freeze 2 of the doughs for later use.

@davidmatias6239 4 жыл бұрын

On his live video he said to place it in the refrigerator for the next day or for a later date yes freezer

@rnfaboy 4 жыл бұрын

@@davidmatias6239 thanks.

@vonmilash823 5 жыл бұрын

My man crush on Vito gets a little heavier with every video lol

@dominiquerichard1342 2 жыл бұрын

need to show this to the new guy at work. dude bragged about working at a pizza place on the west coast in canada but freaks out at the tiniest problems with the dough.

@dariocammisa793 6 жыл бұрын

Molto bello il video si vede che oltre ad essere bravo sei anche molto preparato .il problema sorge Sai quando? Quando ti trovi a dover fare oltre 50 pizze per ora farcite che hanno una maglia glutinica molto bassa in tal caso il lavoro diventa quasi impossibile con una sola pizza in tal caso margherita è tutto più semplice

@dragomiraleksandrov2190 2 жыл бұрын

Video starts at 2:00 Thanks me later

@duidui7258 5 жыл бұрын

Bravo e sto

@taik820 5 жыл бұрын

How long is the dough worth consuming?

@kostyantyngolovko383 6 жыл бұрын

I make pizza in an electric furnace morelloforni .... what is the optimum temperature to set? heating from the bottom and from above?)

@samirufo7774 4 жыл бұрын

Above 350 Bottom 280

@champboy2411 Жыл бұрын

Hey. Can you tell us how to save a pizza when it stick to the oven?. Is there a way?😊

@pinklightfever 5 жыл бұрын

Is active yeast different to fresh yeast? I follow your video exactly but the dough doesn't stretch that well, it tears before it stretch. When i cook it, it very hard and dense. not puffy like yours. any ideas?

@eugensofronov3073 5 жыл бұрын

pinklightfever try to use bread flour instead of all purpose flour

@PizzaMakerNSW 4 жыл бұрын

The dough in this video was mildly overprooofed. In cases where the dough is more over-proofed reball dough rest 3 hours and start again you will find pizza won’t rip in the middle as dough is consistent uniform thickness

@TheLazarussLedd 3 жыл бұрын

Yes but then you can have problems with consistency of the dough and dough can have pockets of air in dough ball and even if you punch it out, you will still have problems with thin spots. In the end there is no perfect solution to over grown dough. This pizza also came out quite flat on high temperature because gluten could not support the expansion. If you have fridge baking pizza directly from fridge gives good results because cold dough is tighter and stronger but then you can get black spots which might even be preferable in electric oven.

@markvecchiarello4169 5 жыл бұрын

What temp should it be?

@hamtidamti637 5 жыл бұрын

is this a spatula from the kitchen shop or from the tool store ...

@pizzaiolonapolitain4188 5 жыл бұрын

Kitchen shop You can find it on Amazon

@LUIS-fk2py 2 жыл бұрын

Recommend Size of Dough box for Business Please

@cristocristo8152 6 жыл бұрын

hello chef , thank you for your video :-) I have a question , I think, only professional people like you can answer it customers / Pizza buyers , can not taste any difference :-) If you eat 2 different pizza while your eyes are closed , can you tastethe difference ! , which crust made by over grow dough and which crust made by a normal pizza daough ? If yes ? what is the difference , in your opinion ? thank you

@pizzaiolonapolitain4188 5 жыл бұрын

So you are wrong !

@ibrahimtanritanir309 3 жыл бұрын

When the dough is over puffed why the oven should be very hot , in contrast it should be little colder than normal, because if oven got overheated then you have to turn the pizza as soon as you put the pizza in the oven , in this case , a hole may occur at the bottom of the pizza. If I am wrong , explain please.

@nahidaskari7338 4 жыл бұрын

Please do exactly the ingredients. Thank you 💋💋💋💋💋💋💋💋💋

@MrRafaelMatiazoguita 3 жыл бұрын

Maestro Vito, how can I get a tshirt like this you’re wearing?

@tomdeniet3332 6 жыл бұрын

20k! can we have the business recipe now? ;)

@fredichon 6 жыл бұрын

karbijnhaak Vierdeling I’d love to know it as well but I secretly hope he will not reveal it. Pizza making is such an interesting craft with so much to read, watch and learn from that it would take all the fun away! When you know the hydration proportion and your fermentation times, get a bit of research done about lievito madre and after that it‘s a simple matter of trial and error. As for I, I’d be interested in more info about how to manage the dough stock to always have a consistent supply. I’d love to see LA guests trying their hands at pizza making or a « rate my pizza » segment where Vito would react to his subscribers’ pizze and share some advice. Just my 2 cents!

@vitoiacopelli 6 жыл бұрын

karbijnhaak Vierdeling definitely it's time

@tomdeniet3332 6 жыл бұрын

fredichon You're right.. But i'm struggling with yeast proportions, so it would really help me if i know what and how much he uses. I use IDY myself (as its hard to find fresh yeast in the netherlands) and its kinda working out, but not perfectly. I feel like it over-rises most of the time, and i get bubbles on the surface of the balls (when making the balls) instead of a smooth surface. I hope its because of the use of the "wrong" yeast, but i don't know. Maybe you've had this problem and have any tips?

@tomdeniet3332 6 жыл бұрын

vito iacopelli Nicee, thanks for replying!

@tomdeniet3332 6 жыл бұрын

Btw, I hope my english is readable haha.

@rxarie 6 жыл бұрын

What brand of flour do you use? You mentioned it before but that video is gone. Thanks

@vitoiacopelli 6 жыл бұрын

Arie's Reviews mulino piantoni

@20469maska 6 жыл бұрын

Che impasti sono? 8 50.kg 60sale 25 lievito 5 litri acqua?

@jayasirigechandrika360 4 жыл бұрын

Hi Bro

@alanwatts8117 6 жыл бұрын

che è la reseta della massa, quanti giorni riposare e quanto lievito

@samanthahart3147 6 жыл бұрын

No. But, I'm new. I keep trying. But my pizza dough is coming out too soft and spongy. Whyyyy.??? 1. With active yeast - Do I need to let rise for 2 hours instead of 1 hour? 2. With quick rise yeast, did I manipulate and flour the dough too much?

@nickselvaggio6067 6 жыл бұрын

Samantha Hart too much water!! And let it rise for 8 hours at least! Nico! Montreal.

@vitoiacopelli 6 жыл бұрын

This ever happen to you???

@paulosantoro9718 6 жыл бұрын

già, una volta ho dormito e...

@user-wd5kp4kn8g 6 жыл бұрын

vito iacopelli hi Vito. I have another problem, the dough balls dry right in the dough box. and dry very quickly, even in a closed box. I do not know how to deal with this. Your video about what to do with the dried up balls I saw. I would like your advice on what to do so that they do not dry so fast?

@amih777 6 жыл бұрын

Vito, please share your dough receipt🙏

@livio2963 6 жыл бұрын

Certo my friend. Mannaggia face nu cazz e cav'r, fucking hot s**t

@aboutabl1 6 жыл бұрын

vito ia